Shaw-naé Dixon, Shaw-nae's House

The latest Building Black Business podcast episode features Helen Little in conversation with Shaw-naé Dixon, owner of Shaw-nae's House, a soul food restaurant on Staten Island, NY

Episode Transcript

Speaker 1 (00:00):
Welcome to the Building Black Business Podcast. Today we are
building with Shawnee Dixon of Shawnee's House. Welcome and thank
you so much for being here today.

Speaker 2 (00:09):
Thank you, Welcome. Happy. I don't even know what day
it is anymore, it doesn't matter, it doesn't matter.

Speaker 1 (00:14):
No. Well, first thing I want you to do is
tell us a little bit about your business.

Speaker 2 (00:19):
Okay, So I own a restaurant on Staten Island. I
have to say that that way because it's sometimes very
hard to absorb that I own a restaurant on Staten Island,
African American woman from Staten Island, Native American and African American,
and like I own the biggest soul food restaurant in

(00:40):
the country. That's a same.

Speaker 1 (00:41):
It awesome and I'm glad you say it. Say it
out loud, say it to yourself, says everyone else.

Speaker 2 (00:46):
Absolutely, I'm saying it with my chest. I own the largest,
most well known, world renowned soul food restaurant in the world,
I'll say, because we see the whole world in our restaurant.

Speaker 1 (00:58):
So, yes, what did you fall in love with cooking?

Speaker 2 (01:02):
I would have to say that I fell in love
with cooking as a small child, like My mom loved
to cook. She wasn't like a super great cook, but
she was a good cook. And when she introduced to
me how to fix a scrambled egg, I became fascinated
more with the fire. And it was like looking at

(01:22):
that gas stove click on and seeing the fire coming
up and all of those different colors and knowing that
it was hot and that was also dangerous. It sort
of showed me that you have to have some form
of like control, discipline and understanding about what that can do.

(01:43):
So it was like almost gives you, I would have
to say, like it gave me some idea of like
having purpose and knowing what it is that I can
do with that, Like I must have some kind of
special power if I can work with fire at four
four years old, like learning how to make a scrambled egg.
It's a scrambled egg, I can't say make.

Speaker 1 (02:04):
That is really an amazing and fascinating story and I
love it because it's so much in that because one
you identified a passion at a very young age and purpose,
yes that is now, for lack of a better word,
feeding your spirit and feeding your community.

Speaker 2 (02:23):
Absolutely.

Speaker 1 (02:24):
Yeah, So what does twenty four hour day look like.

Speaker 2 (02:28):
For you, you know that scene in The Wizard of Oz
where the tornado comes and it snatches fall off and
she can't get to the dog. That looks like my
twenty four hours. It is a whirlwind of experiences with
me encountering every type of personality, all different types of businesses,

(02:53):
all different types of opportunities every single day. It's built
up a lot more as of lately. So that's what
I wouldn't say that it's chaotic, It's just there's a
lot happening in one day. So twenty four hours, I
can say in a twenty four hour day, I went
to iHeart, or I was at the radio station, and

(03:16):
then I spoke to Al Roker, and then I was
talking to an agent, and now I'm getting ready to
contact someone about a book. And you know what, someone
wants to discuss the partnership with possibly working with Mary J.
Blige because she has persecol like my day is that?
And then it could also be do you want to
work at Port Richmond High School? Would you like to
work with a few students? Is it possible that you

(03:38):
might be able to donate some food to the organization
around the corner, you know, like there's the I won't
call anything, we're like super low, but like there's these
loads in these highs all day long where people of
all socioeconomic statuses, ethnicities, cultures, brands, ideas are asking me
to pour in in some way. And that makes me

(03:59):
feel like if I have the tentacles the octopus hands
all over the place, then I should put my tentacles
on everything and try to evenly distribute and manage my
energy so that I can pour into all those things
and be used the right way.

Speaker 1 (04:14):
So from a four year old who realized passion and
purpose to Shawney's house being born, when did you open
the doors of the house and how did that start?

Speaker 2 (04:27):
I opened the doors to Shawnee's house on June sixth,
twenty twenty one. Okay, right in the in the pandemic,
smack dab in the pandemic, when the entire world was
trying to figure out what's going to be the language
for us gathering again, So there was no lingo yet,
nobody knew what PPE and social distancing and stickers on

(04:50):
the ground and six feet and all this was. And
so opening up a restaurant at that time was kind
of like crazy. It was like, people literally would say,
are you crazy. You're not going to be able to
get people to gather at a time like this, And
I was determined to say, just the way God told me,

(05:11):
You're going to open up a space that is going
to expand itself across the world, and you are going
to bring people in from everywhere so that they can
learn to be intimate and loving again in a small space.

Speaker 1 (05:24):
So earlier this year, you were featured on the Elvis
Durand Morning Show and Z one hundred in New York.
How did that collaboration happen?

Speaker 2 (05:33):
Elvis Duran, who I loved dearly, Yes, was brought in
by a friend. So my very good friend on Staten Island,
Matt to Tone, who's also a judge, invited him as
a guest for dinner to the restaurant when I was
sort of kind of growing, and I was told that

(05:54):
I was receiving the very first big celebrity coming to
the restaurant, and they introduced it like we're bringing a
real celebrity to the restaurant. I'm like, oh, okay, that's cool.
So I didn't know who Elvis was, Like, I'm not
big on listening to the radio. I wasn't like super connected,
and when they told me that it was Elvis Durant,

(06:15):
I rushed to my phone looked them up. You know,
I'm researching. I'm trying to see what he likes. And
I see like he's like connected to Texas and he
loves southern food and all this. So I'm like, okay,
I'm good. I got this in the bag because I
got ribs, I got you know, like I got chicken,
I got stuff. So he's gonna be just fine. But
I wanted to make sure that I also connected with

(06:38):
his energy. And when I went to go research him
and check out his Wikipedia and his radio show, when
I heard his voice for those few seconds, I knew
I would be able to have a very long lasting
and loving relationship with this man because his voice, the
vibration in his voice gave love, like immediately, it gave

(06:59):
that he he connects with every person that he encounters
in a very genuine way and he's not fakeep. And
so the minute that I heard that, in my brief
few moments of intellectual property seeking and checking out all
the things about him like I was a CIA agent,
I realized I discovered like one of the nicest guys

(07:20):
that I would probably run.

Speaker 1 (07:21):
Into, most down the earth person you might ever meet.

Speaker 2 (07:24):
Yeah, very sweet, very kind, and he's been in my
life ever since and has been a really big support
system to me. The restaurant in Staten Island's community.

Speaker 1 (07:33):
I love that. So soul food. A lot of people
have their interpretation of what that is. What is soul
food to you?

Speaker 2 (07:43):
Soul food for me is an experience beyond fried chicken,
maca cheese and collar greens.

Speaker 1 (07:49):
But those are great, those are great.

Speaker 2 (07:51):
Ain't no not to it, you know, like that's where
we stand on business when it comes to that. But
I stand on it being more about the experience because
every time that I get with a cousin, I don't
call them customers. Every time that a customer or a
cousin sits down in my restaurant and asks me, what

(08:12):
is soul food to me? I say it is right now.
Soul food is the experience that we are having right now.
We are engaging, we are connecting, we are encountering one
another in a place of love. And something about this
particular experience is going to allow for you to remember
one of these dishes or these recipes and soul food

(08:33):
for me is the experience behind the recipes. Well, my grandmother,
my aunts, my uncles were in the kitchen cooking and
preparing food. What I connect to the recipe are the
experiences that were happening in that kitchen at the time.
If my grandmother was giving someone the business and telling
them you are not going to get this woman pregnant

(08:53):
and not marry her. You're going to marry her, but
at the same time she was preparing stuffed pork chop
with you know, with apple sauce gravy. Then I'm going
to remember that stuff pork chop with apple sauce gravy
because I know you were yelling at my uncle that
day and you were telling him you're going to marry
this girl because she's going she's carrying your baby.

Speaker 1 (09:14):
You know.

Speaker 2 (09:14):
Like that's how I remember those things. I remember those
recipes because I remember there was something connected to it.
There was a conversation connected to that recipe. I believe
that that exists in every single person in the world.
That's why soul food is not named after an ethnicity.
Soul food is the only cuisine in the world and

(09:36):
culture of food named after every single soul in the world.
It's not African, it's not Indian, it's not Italian, it's
not Asian. It's soul food. That means those recipes, those experiences,
experiences exist in every single person in the world.

Speaker 1 (09:51):
That fascinates me because I have never thought of that,
And you know, as someone who grew up on soul food,
and it was ever just about the names of those foods.
It was the experience. It was sitting at the table
with this huge family and it was like Thanksgiving every Sunday,
every Sunday. So I grew up. My father was an

(10:12):
ami Zion minister.

Speaker 2 (10:13):
Day from Aami Sion two.

Speaker 1 (10:16):
So I read about the church that your family founded
in Staten Island, long before most areas had a church.
And he attended college here in New York at Columbia,
where he was studying theology. Eventually became a professor of
theology at the Aami Zion Seminary Hood Seminary in North Carolina,

(10:40):
where I grew up. So I'm convinced, yes, that at
some point while he was living in New York he
went to your family.

Speaker 2 (10:47):
Absolutely, he absolutely, I'm saying, even if he wasn't at
our church, he was at a convocation. He was at
a conference. He went there, he was somewhere rubbing elbows,
absolutely rubbing with the elders, everybody, you know, connecting and
building on how to bring in more souls into the
Aamision church.

Speaker 1 (11:07):
And you know, growing up like that, every Sunday somebody
was feeding the past.

Speaker 2 (11:11):
Oh of course.

Speaker 1 (11:12):
So it's like that is such a part of my
life and my culture. And I completely get how your
restaurant is that gathering place for souls.

Speaker 2 (11:26):
Yes, called the soul food Sanctuary. It's where we all
come together and we gather. And yes, the food is
a part of the intention. But at the end of
the day, I believe that every single person that comes
into that restaurant intentionally comes there for a different kind
of experience. They want something more than just the food.

Speaker 1 (11:43):
And as we sit here and talk about business, this
is more than a business. Oh yes, you call us
customers cousins. Yes, I love that. And I also love
how creative your menu is. I love, love love that.
What is the easiest dish to make and the hardest
dish to.

Speaker 2 (12:03):
Make, the easiest dish to make? I would say, wow,
for me, it's like doing it in my sleep. All
of them are easy. But if I had to teach somebody,
I would say the sweet potatoes are the easiest, and
the most difficult are the colli greens. Yes, I don't

(12:26):
understand as an art is delicate. It's like you have
to really treat those right. Like one of the things
that I hear all of the time when my cousins
come into the restaurant and they sit down, is, girl,
what the heck did you do to those calligreens? Like
all of the restaurants that I've ever been at where
I've eaten call of greens, they don't taste like that.
And it's my and I will say this to my mom.

(12:48):
My mother was a collar green connoisseur. Like this woman
believed in i'll say, steeping her turkey meat, you know,
turning it into a broad hours and she would she
would pretty much eat all of the smoked turkey off
the bone. By the time it was time to throw
the caligrais in there, it was just broth. But she

(13:09):
really made sure that that broth had a very deep,
sort of delicious taste, and it tasted like that whole
broth was turkey, Like that whole broth was a piece
of turkey, like she made sure that she took her
time and like counting buyon counting salt, like she was
so serious about it. And for me, it's like I

(13:29):
do the same exact thing with that. I make sure
that it's the right amount, the right balance of salt
and garlic and an onion and all that, making sure
that is right. Because you don't want to mess up
on no Coli green.

Speaker 1 (13:40):
No you don't know, and you didn't bring any but
that's I'm sorry, you know why.

Speaker 2 (13:44):
I really try to bring I really try to get
people to come. Oh no too, So I need you
to be there. I don't, you know, like I don't
do grub hub or uber eats or anything.

Speaker 1 (13:54):
Like that because the experience is in the business and restaurant.

Speaker 2 (13:58):
That's a part of the brand is to make sure
that we're connected. And so I don't need you put
no shade to Uber or any of them, because I
pet they're fabulous. But I can't allow for the food
that I'm preparing every single week to be put on
the porch because I'm actually put I'm actually cooking it.
So I don't want somebody to put my food on

(14:19):
the porch that's just not the way that I want
to I want to hug you, I want to kiss you,
I want to tell you that I love you, and
then I want to hand you your food.

Speaker 1 (14:26):
You are, as you mentioned, a huge restaurant now, and
reservations are tough. How do you manage the demand when
people want to be there, want to be there, want
to mean that's a good problem that happen. And you
have to tell some of your cousins.

Speaker 2 (14:44):
Right not today, not today. When I say it, it's like,
you know, you get a little tiny bit of this
like confidence if you don't want to call it pumpous
arrogance or anything, but you're just like you get confidence
because you're like, no, I really don't have any space
for you to sit down, you know, like I'm sorry,

(15:06):
But managing all of that, there's a beauty in managing it.
Because you never showed up at your grandma house unannounced.
You didn't go to your auntie house unannounced. You needed
to let your auntie know because if she came to
the door with her robe on and she wasn't prepared
and ready for you to be there, she wasn't letting
you in. And she loves you right, you know what
I'm saying, So like the restaurant operates that way. It's

(15:27):
like I have six tables and twenty seats. One of
the things that I wanted to do as a part
of my mission in elevating soul food because we have
to like call it what it is at the end
of the day. Nobody puts soul food at the top
of the list to consider it fine dining.

Speaker 1 (15:46):
We don't do, but I do we. I know what
you mean.

Speaker 2 (15:50):
We as a culture now, as African Americans, as black
folks from the South, you know we do that. But
in society, we don't name soul food restaurants as one
of the highest high quality fine dining restaurants.

Speaker 1 (16:04):
You're right.

Speaker 2 (16:05):
And what I my intentions are to wipe that away
is to say, the same way you respect French cuisine
and you know all these an Italian cuisine and Asian cuisine,
I want you to look at soul food the same
exact way. I want you to put soul food on
that same fine dining pedestal, and I want you to
respect that. When I say I own a soul food boutique,

(16:28):
it is an exclusive, intimate, fine dining restaurant only seating
twenty people with six tables, open for three days a
week for five hours. I need you to put some
respect on my name.

Speaker 1 (16:39):
I know that's right, I know that. I mean, honestly,
there are other restaurants like that. I mean, I've heard
of restaurants that are only open on one day exactly,
with two tables, right, with a.

Speaker 2 (16:49):
Year waiting list, yes, minus three months, six tables, twenty seats.
I'm open three days. I'm open on your payday. Come Thursday, Friday, Saturday.
Spend your money.

Speaker 1 (17:00):
There you go, But you won't go broke doing it thing.

Speaker 2 (17:02):
No, you won't feel reasonable. You know I didn't. When
I opened the restaurant. I left the price at the
same and eventually that will change. But I still have
same pre pandemic prices in the restaurant, serving high quality
food with high quality products, and I haven't changed it yet.
And the reason why is because I feel like I
need to get the first wave of the world in

(17:25):
the restaurant first to have the experience, and then once
I get that opportunity to really truly serve just about
everyone in the world, then I'll say, now, yesterday's pric
ain't today's pricing. I'm raising it because I had all
of y'all.

Speaker 1 (17:37):
How are you not tempted to add another day, or
add another table, or you know, to be tempted by
the idea of, well, this is so good, let me
get a little bit more good out of it.

Speaker 2 (17:52):
Well, it would only be that it would be so
good for the customer. But for me, I feel like
I'm not tempted or I and I'm not chasing money.

Speaker 1 (18:02):
There you go.

Speaker 2 (18:03):
What I want is a legacy. I want. I want
to create a legacy of unconditional love served through soul food.
And in order for me to do that, I have
to be able to preserve a part of me. I
have to take care of me. And it requited because,
like I said, I'm saying it, I'm in there cooking,
I'm I'm in there doing ninety eight percent of the work.

(18:25):
So in order for somebody to be able to do
ninety eight percent of the work and be consistent, that
person has to take care of themselves. They can't try
to do more and more and more and expect for
the product to stay the same and for my mental
health to stay the same. There's just no way. So
three days is my way of saying, I'm pouring one
hundred percent of myself into those three days, and I

(18:46):
will not ever serve anything that is less than excellent
as long as you allow me to rest.

Speaker 1 (18:51):
Wow, that is definitely not something you hear from most
business owners. And to me, that is your secret to success. Yeah,
it is going to enable you to do this forever
and ever and ever as long as you want. Because
the way the way you're prioritizing things. So I heard

(19:12):
about the second Annual Soul Food Festival, Tell me about this.

Speaker 2 (19:16):
This Second Annual Soul Food Festival is kicking my whole
entire behind. That's what I'm gonna say. First, Okay, we
are not gonna put fake out there, all right, So like,
let's not do that to y'all. You approach something this big.
When Noah had to build the Ark, I'm sure he
was in fear of how big this project was. And
he also then had to convince people to be a

(19:38):
part of this team in order to get this arc
built to perfect excellence the way that God said for
it to be done. That is exactly what God told
me to do when God said to put this festival
out into the atmosphere and make it come to life.
When God said it, I did not believe that I
was getting ready to pull off a New York City

(19:59):
so festival, one of the first in this region to
ever be done in history, and then for Shawnee to
go ahead and play herself by being rated number twelve
in the top one hundred best events for the United States.
What in USA today in my inaugural attempts right is

(20:20):
like precedence, like standard, like expectation, like are you seriously
gonna put me right all the way at the tippity
top of that and then make me try to do
that again? Or better out? God tell me how when
I did four thousand people in two months, like four
thousand people from around the world showed up with two
months of planning for a festival that I had no

(20:42):
clue what I was doing at the time, And now
this time, I give myself six months to plan well.
I started the day after the festival, and because all
the pieces were not right, there were a lot of obstacles.
I had to really take a time out, put myself
in time out to figure out what is it that

(21:03):
I need in order for this to be better than
it was? Last year, and the biggest thing that God
kept saying was you cannot do this alone. There is
no I in team, and you don't have one. There
is no there is no eye in team. It's not
I team like iPhone, it's you need a team. You
need people to be a part of this, this legacy,

(21:26):
and because it's historic for Staten Island, but it's also
historic for New York City and Soul Food, so like
to hit all these different marks, you need a lot
of people to get involved. And selecting people like a
dodgeball team, is very difficult, you know what I mean,
Like going out and picking your best is crazy because
you start thinking about all these really great people, all

(21:46):
these excellent people that you're around in your life. But
then you also start picking things based on shot because
some of them are shiny, you know, in they're cute
and they're beautiful, and they're dressed right and they say
the right things, but they're fool and you pull them
on onto the team, and then you realize that you're
doing their job and your job, and that then slows

(22:10):
down the process for a moment until you're able to
retreat to a space and get some quiet time to
say this person has to be removed from the team
because they're not helping it grow, they're not building, and
they're not being held accountable, and all of those processes
while you're in the process of building this out are
very difficult. So all the way up into this day,

(22:32):
like how many days they would have left, I don't
even know, like seven or so, I don't know. Like
I'm planning we Joey and I are sitting in a
restaurant till nine thirty at night, and we're planning out
a run of show till till absolute crunch time. These
are tasks that I know can be taken care of
by us building out a really excellent team that we

(22:55):
wouldn't have to be sitting there doing that, and then
you know at night that late if the right people
are in place. And so this festival is a power
move for me. It's a power move for Staten Island,
it's a power move for New York City, It's a
power move for Soul Food. But it is also one
of the biggest attempts that I've ever taken at gathering

(23:19):
people and bringing them together in harmony and love, for
them to just come together and show love to one another,
like it's not for me, it's not Seane's house is
doing well. Yeah, I don't really right, I do not
need any more attention. So knowing that I don't need
the attention that way, this is my opportunity to give

(23:42):
the neighboring businesses, all of the other people that are
out there that are laboring and have passion and love
for the things that they do. This is my opportunity
to pay them forward, give them opportunity, allow them to
have visibility, you know, let them network in areas where
they may have not been able to get into those rooms.
This is the table. The table is built, and now

(24:02):
I need all of you guys to have conversation so
that you can have your table and bring your chairs
and you can build on your legacies and figure things
out about yourself because we're putting it right there in
your face, you know, like you're getting the opportunity to
be around sponsors like Square, who's giving out free handhelds
to any vendor who registers, and then giving them an

(24:23):
opportunity to register for a grant program for you know,
for diverse communities and entrepreneurs. That's an opportunity where I'm
putting you right into it. You're being placed right in
front of iHeartMedia staff and associates when Power one of
five and everyone comes out there and gives out swag
bags and opportunities to be a part of these events
that they're having. Because I know August is there crazy

(24:44):
as wellth So like we're giving you the opportunity to
be a part of those kind of things. You're like,
you're gonna be out there where are al Roker Entertainment
has sponsored, you know, a great portion towards this this
this event, and like you're going to be around people
that know that organization. So and Snug Harbor, Like Snug
Harbor is out there. Snug Harbor Cultural Center is a

(25:07):
botanical garden that does exist on staten Islan. It's a
part of New York City's culture, and like you should
want to pour into that community too and keep that
thing going. So like we're not just there for ourselves,
We're there for everyone else. We're making sure that everyone
else gets a light, they all get seen and when
they do take your opportunity.

Speaker 1 (25:26):
You're feeding everyone and feeding everyone. So for already existing
business owners, people who are thinking about starting a business,
what piece of advice would you leave them with today.

Speaker 2 (25:45):
Approach this thing without any negotiation with failure. Be consistent,
Do not settle and be authentic like do not try
to be like the next man. Do not try to
look like the profile that's next to you on Instagram.
Don't try to and no knock, no harm to a

(26:10):
TikTok star or anything. But if you want to own
and build a legacy as a new entrepreneur, to become
a future leader and boss, then you need to be
approaching that with the intention of having longevity. Being excellent

(26:30):
and being consistent and consistent doesn't mean that you are
approaching that task every single day doing the same thing.
Consistency means that you are willing to get up and
approach that thing every single day with the intention of
evolving and growing and making it better. You're not going

(26:51):
into it to stay a caterpillar. At some point, you
want to be the butterfly. You want it to grow,
you want it to be big, you want it to
be beautiful, and you want to be remembered for your uniqueness.
So consistency absolutely. I show up every single day, even
though I'm open three days a week, I work seven days.
I work twenty four hours. I do got these new

(27:14):
grounding sheets, so I am getting some sleep. But even
in my sleep, I'm working on building it and making
it better, and I'm consistently strategizing on how to be
a better business amongst the many really great businesses. You
want to make sure that you line yourself up with
a really great tribe of people. You don't want to
be in the room and be the smartest person. You

(27:35):
want to be amongst others that are smarter than you.
I tell customers cousins all the time, if there's ever
a time where I'm not a sharp knife, sharpen me.
You know, if one of my staff in here are
not acting in sharpness, sharpen them. Tell them that you
don't have enough napkins, or your plate is dirty, or

(27:56):
you need another cup, or you would like more condiments
or over those things are, or you need more time
and attention, or I would like to speak to the chef.
You have the right to sharpen us that way by
making it very clear. And so ask to be in
a drawer full of sharp knives. Don't don't ask to
lay down next to butter knives and spoons. Oh yeah,
they're not going to do anything.

Speaker 1 (28:15):
For you that's powerful. I have to tell you this
has been one of my favorite conversations. I'm not even
gonna say it. This year that I've ever had this
is It's filled me. And you know, I know that
our listeners will be completely filled by your insight, your advice.
You know, your way of life, your way of thinking,

(28:36):
your your your selflessness, your ingenuity, and I thank you
wholeheartedly for sharing that with us here today.

Speaker 2 (28:43):
No, I appreciate you, thank you for having me. And
even even though your name is little, you are very.

Speaker 1 (28:48):
Big in my life.

Speaker 2 (28:51):
You're a big freaking deal. And thank you.

Speaker 1 (28:55):
Now. If people want to find out more, where do
they find you? Do you have a website, social media address,
all the things?

Speaker 2 (29:01):
All the things? Well? You can find me first on
Instagram Shawnee's House s h A W n A E
s h o U s E like like you know,
like how they did Mickey Mouse. You can go on
our website www dot Shawneeshouse dot com. You can also
follow me on my personal page. I'm very open and
transparent at I am Shawnee what else my My My

(29:23):
home address, Shawnee's House is three eighty one Van Duza Street,
Staten Island, New York, one O three oh four in Stapleton,
and we call that the town. And I am the
Staple and where else I mean? And I'm outside Google me,
I'm Google a bowl at this point, Like you want
to see me, go on YouTube check us out on
the many different links with all of the different radio stations,

(29:47):
boning appetite, all of them. They're all going pretty viral.
Hospitality and Politics with Andrew Reggie from New York City
Hospitality Alliance is Real has gone crazy about my family
history as an eighth generation represented to the first free
African American to purchase property on Statenel. I can't leave
without saying that. And that's over four hundred thousand views.
But like, if you're trying to find me, it's not

(30:09):
gonna be very hard. Look for the chick that has
the best soulfu restaurant in the world.

Speaker 1 (30:14):
Thank you for all of it.

Speaker 2 (30:15):
Thank you so much for having me.